“…With a highest concentration
of 0.1% and nominal time, i.e., 40 min gives the highest yield at 40 °C. Similar
trend of data obtained by Surajbhan et al (2012). Fig.…”
Jamun fruit comprises of seed and thick pulp. The pectin–protein bond
of the thick pulp creates difficulty in making juice. Clear Jamun juice is not
available in the market, so there is a need for extraction of juice with maximum
yield. The goal of this research is to obtain high yield of clarified juice with the
help of Pectinase (Aspergillus aculeatus) enzyme.
The study was conducted at different enzyme concentration (0.01–0.1%), time duration
(40–120 min), and temperature (30–50 °C). Various physical and chemical parameters,
such as yield, turbidity, viscosity, clarity, colour, polyphenol, protein, TSS, and
total solid, were measured as dependent variables. Process optimization has been
done using Box–Behnken design. Optimization has been done for maximum yield
percentage, L* value, a* value, protein, and polyphenol content, and minimum values for
turbidity, viscosity, clarity, b* value, TSS, and
total solid content. The suggested parameters for extraction of juice were at 0.05%
enzyme concentration at 44 °C for 80 min. In a large-scale production, extraction of
juice by Pectinase (Aspergillus aculeatus) has a
significance importance due to its high yield as well as nutritional values.
“…With a highest concentration
of 0.1% and nominal time, i.e., 40 min gives the highest yield at 40 °C. Similar
trend of data obtained by Surajbhan et al (2012). Fig.…”
Jamun fruit comprises of seed and thick pulp. The pectin–protein bond
of the thick pulp creates difficulty in making juice. Clear Jamun juice is not
available in the market, so there is a need for extraction of juice with maximum
yield. The goal of this research is to obtain high yield of clarified juice with the
help of Pectinase (Aspergillus aculeatus) enzyme.
The study was conducted at different enzyme concentration (0.01–0.1%), time duration
(40–120 min), and temperature (30–50 °C). Various physical and chemical parameters,
such as yield, turbidity, viscosity, clarity, colour, polyphenol, protein, TSS, and
total solid, were measured as dependent variables. Process optimization has been
done using Box–Behnken design. Optimization has been done for maximum yield
percentage, L* value, a* value, protein, and polyphenol content, and minimum values for
turbidity, viscosity, clarity, b* value, TSS, and
total solid content. The suggested parameters for extraction of juice were at 0.05%
enzyme concentration at 44 °C for 80 min. In a large-scale production, extraction of
juice by Pectinase (Aspergillus aculeatus) has a
significance importance due to its high yield as well as nutritional values.
“…The interaction between concentration and time has a significant role in the turbidity. In case of guava juice clarification similar type of result has been found in previous works (Surajbhan et al 2012). Enzyme concentration at its particular value (0.06%) with 80 min time shows the minimum turbidity value.…”
Section: Effects Of Variables On Turbiditysupporting
confidence: 85%
“…Lower absorbance values indicate clear juice. Surajbhan et al (2012), Sagu et al (2014) and Sin et al (2006) had obtained similar type of result for guava juice, banana juice and sapodilla juice clarification, respectively.…”
Section: Effects Of Variables On Claritymentioning
Extracting juice from Jamun is difficult. The fruit consists a seed inside and cell wall consists of high amount of pectin-protein bond which makes the pulp thicker. The Box-Behnken design is a type of response surface design which is as useful as the central composite designs but avoiding treatment combinations that are in extreme. The objective of the study is to develop a process for optimization of process parameter to obtain Jamun juice using pectinase enzyme from the strain Aspergillus niger at different temperature (30-508C), concentration (0.01-0.1% w/v) and time (40-120 min). Physical parameters (yield, turbidity, viscosity, clarity and color) and chemical parameters (polyphenol, protein, TSS and total solid) were evaluated as response variables. Significant regression models with a coefficient of determination (R 2 ) was established with a value more than 0.9. The recommended enzyme for clarification of juice was 0.09% enzyme concentration at 338C for 75 min.
“…Thus, pH optimum of xylanase was shifted by one unit (from 8.0 to 9.0) after its covalent immobilization on aluminum oxide pellets which might be due to effect of the microenvironment of the bound enzyme. A shift in pH optimum on immobilization was also recorded earlier (Bhushan et al 2013;Surajbhan et al 2012). In contrast, no change in pH optimum was observed after binding of xylanase to aluminum oxide pellets (Nagar et al 2012) and on Eudragit S-100 (Edward et al 2002).…”
Section: Effect Of Ph On Immobilized Xylanasementioning
confidence: 87%
“…Enzymes are used to obtain optimal juice clarity, yield and a quality product that ensures consumer appeal. Plant cell wall degrading enzymes such as pectinases, hemicellulases and cellulases are used industrially to improve the clarification and yield of fruit juice and to enhance the quality of product (Abdullah et al 2007;Bajaj and Manhas 2012;Bhat 2000;Pal and Khanum 2011;Rai et al 2003;Shah 2007;Surajbhan et al 2012). Enzymes used for fruit juice enrichment should preferably be in purified form.…”
This study was conducted to evaluate the efficacy of purified free and immobilized xylanase in enrichment of fruit juices. Extracellular xylanase produced from Bacillus pumilus VLK-1 was purified to apparent homogeneity by 15.4-fold with 88.3 % recovery in a single step using CMSephadex C-50. Purified xylanase showed a single band on SDS-polyacrylamide gel with a molecular mass of 22.0 kDa. The purified enzyme was immobilized on glutaraldehydeactivated aluminum oxide pellets and the immobilization process parameters were optimized statistically through response surface methodology. The bound enzyme displayed an increase in optimum temperature from 60 to 65ºC and pH from 8.0 to 9.0. The pH and temperature stability of the enzyme was also enhanced after immobilization. It could be reused for 10 consecutive cycles with 58 % residual enzyme activity. The potential of purified xylanase (free and immobilized) in juice enrichment from grape (Vitis amurensis) and orange (Citrus sinensis) pulps has been investigated. The optimization of this process using free xylanase revealed maximum juice yield, clarity and reducing sugar on treatment with 20 IU/g fruit pulp for 30 min at 50ºC. Treatment of both the fruit pulps with xylanase under optimized conditions resulted in an increase in juice yield, clarity, reducing sugars, titratable acidity, and filterability but a decline in turbidity and viscosity. Immobilized enzyme was more effective in improving juice quality as compared to its soluble counterpart. The results showed B. pumilus VLK-1 xylanase, in both free and immobilized form, as a potential candidate for use in fruit juice enrichment.
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.
